Active Time

　　40 min

　　Total Time

　　1 hr

　　Active time: 40 min Start to finish: 1 hr

　　

Ingredients

Makes 6 servings or about 1 cup confit

　　1 small onion, finely chopped

　　6 tablespoons extra-virgin olive oil

　　1 (28- to 32-oz) can whole tomatoes in juice, drained, seeded, and finely chopped

　　1/2 teaspoon sweet Spanish smoked paprika

　　1/2 teaspoon sugar

　　1/8 teaspoon salt

　　1 (20-inch) baguette (preferably sourdough), cut diagonally into 1/2-inch-thick slices

　　

Step 1

Cook onion in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 4 minutes. Reduce heat to low and cook, covered, stirring occasionally, until onion is golden and soft, 8 to 10 minutes more. Add tomatoes, paprika, sugar, and salt and cook, uncovered, over moderately low heat, stirring frequently, until mixture is very thick (jamlike), 25 to 30 minutes. Purée in a blender or food processor, then transfer to a bowl to cool.

　　

Step 2

Preheat oven to 350°F.

　　

Step 3

Brush both sides of bread slices with remaining 3 tablespoons oil, then arrange in 1 layer on a baking sheet and bake, turning once, until lightly toasted, about 15 minutes total.

　　

Step 4

Serve toasts with confit.